This little treat will keep your insides warm for quite a long while. It’s surprisingly filling, and it’s based on someone else’s idea of a Greek classic, avgolemono soup. I thought it tasted nice, but not lemony or creamy enough to be avgolemono, so I’ll keep working to make that happen.
½ small shallot, diced
¼ cup diced carrots
1 small clove garlic, minced
1 teaspoon vegan butter
1 ½ cup water (or low-salt vegetable stock) (possibly more if your stove runs hot)
¼ cup brown basmati rice (or long-grain brown rice)
Pinch of sea salt or black salt (which has a slightly eggy taste)
1 ¼ teaspoon mellow white miso
½ TBLSP tahini
1 TBLSP fresh lemon juice (more, if you like it acidic)
1 TBLSP nutritional yeast
½ TBLSP dried dill (generous), or 1 TBLSP chopped fresh dill
- In a small sauce pan, soften the shallots, carrots, and garlic in the butter until the shallots are translucent, about 3 minutes.
- Add the water or broth, rice, and salt. Bring to a boil.
- Lower the temperature, and simmer, covered, for 30-35 minutes, or until the rice is cooked through. If all the liquid has evaporated, you’ll probably want to add a bit more at the end.
- In a small bowl, whisk the miso, tahini, and lemon juice together and add it to the soup, stirring until it’s completely mixed into the soup.
- Add the nutritional yeast and dill and give it a good stir. I like to use the immersion blender with it, but you could certainly leave it chunky. Add more water or lemon juice (or both) at this point, to taste.
- Serve hot with crusty bread or crunchy crackers.